We propose a toast to these light layers of white cake coated with delicate strawberry frosting, the perfect confection for any special occasion—or just a day when you need a little something sweet.
Champagne Cake with Fluffy Strawberry Frosting
Makes 1 (9-inch) cake
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2¾ cups (344 grams) all-purpose flour
- 2½ teaspoons (12.5 grams) baking powder
- ¼ teaspoon (0.75 gram) kosher salt
- 1 cup Champagne or sparkling wine, room temperature
- 5 large egg whites, room temperature
- 1½ cups chopped fresh strawberries
- 2½ cups heavy whipping cream, divided
- 1 cup (120 grams) confectioners’ sugar, sifted
- ¼ cup Champagne or sparkling wine
- Garnish: fresh strawberries
- Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
- For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with Champagne, beginning and ending with flour mixture, beating just until combined after each addition. Transfer to a large bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form. Gently fold egg whites into batter, one-third at a time. Divide batter between prepared pans, smoothing tops with an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, 22 to 28 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- For frosting: In the work bowl of a food processor, pulse strawberries and ¼ cup cream. Pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Add remaining 2¼ cups cream, and beat strawberry purée, confectioners’ sugar, and Champagne with a mixer at high speed until stiff peaks form (do not overbeat).
- Using a serrated knife, cut each cake layer in half horizontally. Spread frosting between layers and on top and sides of cake. Refrigerate for at least 1 hour before serving. Garnish with strawberries, if desired.